If I have said it once I have said it a thousand times. If you have not tried brussel sprouts before, it is time you do so. They are not the disgusting vegetable you were lead to believe was your punishment as a child. You know, eat 2 bites of brussel sprouts and you can have a cookie. Depending on the cookie (store bought?) I might actually prefer the brussel sprouts. Prepared correctly, brussel sprouts are seriously delicious.
Cliff and I eat roasted brussel sprouts about once a week. Brussel sprouts are tied for favorite vegetable with broccoli. Athough, roasted green beans are currently making a run for it. While we were in Washington D.C. a couple of years ago we ate at a restaurant called MatchBox. My entree came with brussel sprouts with gorgonzola and bacon. I had been meaning to recreate this dish ever since. It may have taken me two years, but I did it! I will never tire of eating brussel sprouts and I will never stop trying to incorporate brussel sprouts into different dishes. Brussel sprout love forever!
Here is what you’ll need
Cook the bacon and melt the butter
Add milk and then gorgonzola to the the flour butter mixture
Coat the brussel sprouts in bacon fat
Stir in the gorgonzola cream sauce
Another delicious way to enjoy brussel sprouts.
- 1 pound brussel sprouts
- 1/4 pound bacon
- 1 teaspoon apple cider vinegar
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup milk
- 4 ounces crumbled gorgonzola cheese
- salt
- pepper
- Cook the bacon on the stove top until crispy.
- Cut off the stems of the brussel sprouts and slice them thinly.
- Remove the bacon from the skillet and set aside.
- Reserve the fat.
- Melt the butter in a small sauce pan over medium heat.
- Once melted whisk in the flour and cook until bubbly.
- Reduce the heat to medium low and whisk in the milk.
- Bring to a simmer and fold in the gorgonzola crumbles.
- Stir until the crumbles are most melted.
- With the heat turned off coat the sliced brussel sprouts in the hot bacon fat, the apple cider vinegar and a pinch of salt and pepper.
- Transfer the brussel sprouts to a bowl and stir in the gorgonzola cream sauce.
- Crumble the bacon and sprinkle it on top of the brussel sprouts.
- You can add a few additional gorgonzola crumbles.
- Serve immediately.
- Note: you do not want to really cook the brussel sprouts; just warm them in the bacon fat.
